Hoppin John’s Restaurant Cookbook
Prepare the dishes of the gracious plantation homes south of the Mason-Dixie line with Hoppin' John's Charleston, Beaufort and Savannah cookbook. Fifteen menus and seventy-five recipes for traditional lowcountry dishes are the centerpiece of this cookbook from John Martin Taylor, national champion of lowcountry cuisine.
Format: Hardcover and dust jacket, 175 pages
Copyright: 1997, First Edition
Publisher: Clarkson Potter Publishers
Author: John Martin Taylor
Description: Called the "national champion of lowcountry cuisine" by the Los Angeles Times, John Martin Taylor is the perfect guide to lead you on this magnificently illustrated tour of Charleston, Beaufort, and Savannah, where you're invited to dine at some of the most gracious homes south of the Mason-Dixon line. These sister cities are the gems of the southeastern seaboard and were the pride of their British founders three hundred years ago. Today, they retain their colonial charm through the architectural legacy of their antebellum buildings and the be richness of their culinary heritage.
Now everyone can get a taste of this heritage as seventy-five recipes in the form of fifteen menus are served up at some of the most elegant locales the region has to offer. As a native and an expert on the history, customs, and food of the area, Hoppin' John explains the traditional foods of the lowcountry and the traditional ways in which it's served, and by planning menus according to season, only the freshest and ripest ingredients are used.
In Charleston, the late-eighteenth-century Halidon HilI is finely decorated in the Federal style with marbleized baseboards, lentil cornices, and a curving mahogany banister. In rustic counterpoint to these delicate details, the estate also includes a hunting lodge with sixteen beds, making it the perfect setting for a hearty hunt breakfast of ham biscuits with pear chutney, scrambled eggs, pan-fried quail with grits, and Creole cafe au lait.
In Beaufort, celebrate the bounty of late summer by joining Hoppin' John at the historic Tombee Plantation and digging into Frogmore stew. Once a thriving cotton plantation, there is no more beautiful setting for this traditional lowcountry favorite accompanied by boiled peanuts, lemonade, and cole slaw; scuppernong pie and red velvet cake make fabulously rich finishes to this feast.
On a typical square in Savannah, often called the best planned city in America, a fall luncheon is served at the handsome Conrad Aiken House. Real southern iced tea, oyster sausages, South Georgia chicken pie, and apple pecan torte make for a meal full of satisfying southern comfort foods unequaled anywhere. And all this is just a small taste of what's to come in this uniquely beautiful book. In Hoppin' John's Charleston, Beaufort and Savannah, you'll come to appreciate the charm and gracious lifestyle that define these legendary cities along with meal after meal of savory dishes that are always served up with a heaping plate of old-fashioned southern hospitality.
Condition: Good condition.
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